Ali at the Kabab Cafe

So there was a whole Bourdain expose on this guy: http://www.youtube.com/watch?v=WBFDvyi6p64
Worthy of a good look. 

Arriving at about 5:30 to avoid the rush, we noticed a "be back by 6pm" sign on his restaurant.  So, knowing that was at least a half hour away and both being pretty tired from being New York dwellers for two days following the gorgeous production of Sleep No More, we sat in a bus shelter prepared to lounge until food arrived.  Instead, a man beckoned to us from across the street, very adamantly that we should join him at the place to which he was pointing.  It turns out that it was Ali himself, and instead of cooking so early, he wanted to finish his hookah.  We got the honor of being treated to the best mint freaking tea ever, as we waited for Ali to finish his both his hookah and tea (with a healthy dose of whiskey).  I got to share my trip to Egypt with him through photos on the internet (I managed to get to Alexandria, but not to enjoy his version of cooking fare with various types of land animals.  We stopped for fresh fish, instead). 

Sitting in the same booth (reserved for 4 people) as Bourdain, I noticed how totally amazing his collection of effluvia was.  When i asked him about the art, he explained his plan to me.  Over the New York required hood covering his cooking space was a weird industrial art style sculpture that looked rusty and square, and hard to fully see.  Opposite this, over our table was a collection of traditional Syrrian style sculpture of stone.  He want's to collect a border going from the art of the ages: original works collected in the desert to current day in Astoria. 
As i contemplated the similarities between his painting of a veiled woman and that of a similar layout but of the Sheppard Fairrey ilk i saw in Sommerville, we were treated to some delicious foods.  His stock and desire to cook were somewhat limited because it was the day before his official month long closing to go to Greece and to Egypt (?).  After finishing most of his fifth of Dewars (which he proudly displayed to us while mentioning often that he was drunk), he was jovial, and silly, except when it came to seriousness of friendships, and fights.  He counselled a fellow in the tea/hookah shop after there was a blow-up with great aplomb (though what was said is beyond my understanding).  He is still able to keep up his cooking Spanish, and clearly a touch of Italian and nearly perfect English.  While we ate, we saw numerous ethnicities venture into his restaurant.  He claims deep friendships with all of them, often apologizing for not knowing their language well enough, or greeting them in their native tongue.  It's a testament to this man's seat in his community.

Because i do not under any circumstances appreciate the beet, we were given a delicious artichoke salad and a "sampler platter" which included his own special falafel recipe (he says the secret is fava beans instead of chick peas).  

As opposed to the local Greek place near us in Philly, which does a similar sampler platter, Ali's babaganouch(sp) and hummus are discernibly different in flavor (But keep in mind they are different versions of the same food and i wouldn't ask for seconds of falafel at the local place).  There wasn't a thing on that plate i didn't immediately swoon over with each bite.

He served it with a 7 spice hot sauce that was...well....hot.  Even M had some trouble with its level of spice after he tasted a generous bit over his hummus.  The sauce, while super hot, was also the best hot sauce i have ever tasted.  It makes me wish my palate weren't so tender when it came to spice, because the mix of hot peppers, chillies and far east spices like saffron and those unidentifiable to me added something unique to all the sample platter had to offer.  Also, while Ali serves the wussy pita i don't like much, i will forgive him because he heated it nicely and it was delicious for mopping up all the sauces and mixing with the veggies and falafel. 

Next was lamb.  While i really wanted to try some goat, we were gently, if not firmly guided to try the lamb cheeks.  I cannot emphasize enough how delicious these lamb cheeks were.  It is like heaven in your mouth, with just the right amount of spices to give it a really hearty flavor and the cheeks offering up the most delicious goodness in the fatty meats department i have ever tasted.  DQ would have been head over heels to try this, i think. 
M and i being small eaters, we ended here.  I look forward to coming back again, maybe after his trip to try some new and more wonderful delights.   Thanks Ali, for making us feel welcome and teaching me some more about the world, people, and food.